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Lemon-Rosemary Chicken Skewers

Source of Recipe


Bon Appetit, December 2000






List of Ingredients



• 8 skinless, boneless chicken breast halves (each about 7 oz.)
  
• 48 (8-inch) bamboo skewers, soaked in water 30 minutes, drained
  
• One 1-pint basket grape tomatoes or small cherry tomatoes
  
• 1 cup olive oil
  
• 1 cup fresh lemon juice
  
• 6 bay leaves, broken into small pieces
  
• 3 Tbsp chopped fresh rosemary
  
• 4 large cloves garlic, pressed
  
• 2 tsp salt
  
• 2 tsp hot pepper sauce
  
• *
  
• 1 cup light mayonnaise
  






Instructions



1. Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto one skewer, leaving 1/2-inch of skewer exposed at one end. Press one grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
   
   
2. Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
   
   
3. Preheat oven to 425 degrees (F). Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
   
   
4. Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten.
   
   Serve chicken with sauce.
   
   Makes 24 servings.